Lemon Garlic Scallops

1: Prepare four tablespoons of brown butter in a skillet.

2: Over medium heat, heat 3 tablespoons of olive oil in a skillet.

3: Add 1 clove minced garlic and sauté for 3-4 minutes.

4: Pat scallops dry and season with salt.

5: Place scallops into the skillet and sear for 5 minutes on each side or until opaque.

6: Squeeze lemon juice over scallops and crack pepper over them, then remove from the pan and set aside.

7: Place corn into the pan and drizzle with brown butter, add fresh thyme and sauté for about 5 minutes.

8: Add zoodles into the pan and top with 1 tablespoon of lemon juice, 1 teaspoon of salt, and a little cracked black pepper. Toss together.

9: Cook zoodles for 3-5 minutes or until just cooked (do not let them become mushy).

10: Top zoodles with scallops and tomatoes and serve, adjusting salt and lemon juice to taste.